Author Notes
Delicious yummy fresh vegetables made into a stuffing with ground chicken. They say you eat with your eyes and this dish proves it! So feast your eyes on this beautiful dish while you feed your soul! —Teresa Stotler de Boer
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Ingredients
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2
Large Large Yellow Zucchinis (about 10 inches long)
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1/2 pound
ground chicken white meat
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1/2 pound
ground chicken dark meat
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1
medium green bell pepper chopped
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1
large Roma tomato chopped
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2 cups
Italian bread cubed
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1 cup
chicken broth
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1 tablespoon
fresh Basil minced
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1 teaspoon
fresh mint minced
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1/4 cup
fresh grated Parmesan Cheese
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1/4 cup
Shredded Cheese (I used the 4 cheese blend)
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1 teaspoon
salt
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1 teaspoon
pepper
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extra virgin olive oil
Directions
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Preheat oven to 450 degrees
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Cut Zucchini's length wise in half, scoop out just the middle (set scoop out zucchini aside), Place Zucchini skins in a large baking dish, Drizzle Zucchini skins with olive oil then rub oil on both sides. (If the zucchini is not laying flat in the pan, trim some of the skin on the under side). sprinkle with salt
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In a large pan brown the ground chicken, salt and pepper. When chicken is cooked thru add the chicken broth, basil, mint and chopped bell pepper and cook for 5 minutes.
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Add the zucchini that you scooped out and cook 5 more minutes
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In a large bowl add cubed bread, Parmesan Cheese, chopped tomato, and warm mixture of chicken, peppers and zucchini.
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Stir until well blended
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Fill the zucchini skins with mixture and top with shredded cheese
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Place in hot oven and cook for 20 minutes
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